Spicy squid in wine cyprus style

Yield: 8 servings Kar

Ingredients:

1 lb Small squid 2 Cinnamon sticks
1/4 c Olive oil or corn oil 4 Whole cloves
3 Onions; peeled sliced 1 Bay leaf
1/4 c Vinegar Salt & freshly ground pepper

Instructions:

Wash and clean the squid separating the outer sacs from the heads and tentacles removing and discarding the translucent cartilage and small sand bag and ink. Rub salt on the outer sacs and rinse them inside and out with cold water. Rinse head and tentacles thoroughly. Heat the oil in a pan add the squid including the tentacles and onions and cook slowly until the onions are translucent. Pour the vinegar and wine over the squid and onions then add the remaining ingredients and enough water to almost cover the squid if necessary. Cook uncovered over low heat until the squid are tender and all the wine has been absorbed approximately 1 to 1 1/4 hours. Remove the spices and bay leaf. Cut the squid into bite-sized pieces and serve warm or cold. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books New York. Typed for you by Karen Mintzias